Abstract
The fat contents of 12 brands of biscuits were extracted and evaluated for free fatty acids (FFA) and their fatty acid composition (FAC). The oil content and FFA varied from 13.7 to 27.6% and 0.2 to 1.0%, respectively. The FAC was analyzed by gas chromatography–mass spectroscopy with particular emphasis on trans fatty acids (TFA). Total saturated, unsaturated, cis-monounsaturated and polyunsaturated fatty acids were determined in the range of 37.9–46.9, 53.0–62.0, 12.3–43.7 and 0.1–9.2%, respectively. The high amount of TFA was observed in all biscuit samples and varied from 9.3 to 34.9%. The quantity and quality of the lipid fraction of the biscuits indicated that the all analyzed biscuits are a rich source of fat, saturated fatty acids and trans fatty acids, consequently not suitable for the health of consumers. The high content of trans fatty acids and palmitic acid also indicated that blends of RBD palm oil and partially hydrogenated oil had been used in the biscuit manufacturing.
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Acknowledgments
The National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Pakistan is gratefully acknowledged for the financial support. The authors would also like to thank Iftikhar Ahmed consultant of Habib Oil Mills (Pvt) Ltd, Pakistan for his help and valuable suggestions.
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Kandhro, A., Sherazi, S.T.H., Mahesar, S.A. et al. Monitoring of Fat Content, Free Fatty Acid and Fatty Acid Profile Including trans Fat in Pakistani Biscuits. J Am Oil Chem Soc 85, 1057–1061 (2008). https://doi.org/10.1007/s11746-008-1297-8
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DOI: https://doi.org/10.1007/s11746-008-1297-8